Schupfnudelpfanne "let's see what the fridge has to offer"

Ingredients for 3 servings:

• 500 g potato dumplings
• 150 g mushrooms, brown
• 3 large carrots
• 1 m.-large leek
• 1 large red bell pepper(s)
• 100 ml vegetable stock
• 150 ml Cremefine with mushrooms
• 1 tbsp butter
• some oil
• salt and pepper
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, student cuisine

Clean the mushrooms, carrots, and leeks and cut into thin slices or rings. Dice the bell pepper. Briefly fry the bell peppers and carrots in a little oil. Add the leeks and mushrooms and fry briefly. Season with salt and pepper. Pour in the vegetable stock and let it reduce slightly. Meanwhile, fry the dumplings in another non-stick pan with 1 tablespoon of butter until crispy and brown. Add the crème fraîche to the vegetables and bring to a boil, add the dumplings, simmer briefly, and thicken the sauce if desired. Season again with salt and pepper, then serve. Also delicious as a sauce with tagliatelle or simply with baguette.